Sabudana Khichdi made with sabudana (Tapioca or Sago) is traditionally a dish from western part of India but become very popular in every part of India. This khichdi is usually made during vrat or upvaas (Fasting) season. This is also a simple and delicious breakfast.
This khichadi is usually flavoured with crushed peanuts, potato, green chillies, cumin, black pepper and curry leaves. Here is no need to add lots of spices. If you are making it for fast or vrat, use sendha namak instead of common salt. This khichadi is an easy and flavorful snack but you can take it as a full meal for lunch or dinner.
Sabudana has lots of starch as it is extracted from tapioca roots. So this needs proper tips and preparations otherwise it will become sticky and clumpy. Sabudana is a complete wholesome dish and can be served without any accompaniment but you can serve this with curd or chutney of your choice. So follow some tips to make this perfect.
1 cup water
1 tbsp. ghee
1/2 tsp. cumin seeds
6-7 curry leaves
1 medium potato, diced in small pieces
2 tbsp. raw peanuts
1-2 green chilli (chopped)
½ tsp. black pepper powder
salt to taste
To check if sabudana is soaked well, pick up a sabudana pearl and press in between your thumb and finger. It should easily pressed and smashed up.
If it have some hardness in between, sprinkle some water and give a quick stir and let it sit for 30 minutes. Sabudana soak all the water but if there is any water, drained out.
Switch off flame and let’s cool roasted peanuts completely. Crush them in mortar-pestle or grinder. Keep aside.
Heat ghee in same pan. Fry diced potatoes on medium heat till cooked well. Remove from pan and keep aside.
Now add peanut powder and fried potatoes in sabudana bowl. Add salt and pepper powder. Mix well with the help of spoon. So that it is coated well with mixture.
Now switch on the same pan. Once ghee become hot, add cumin. When cumin splutters, add curry leaves and green chilli.
Fry for some seconds and then add sabudana mixture.
Mix everything well and cook until the sabudana become translucent and well coated.
Keep stirring occasionally. Do not cook it for a long time else it will become sticky.
Remove pan from heat. Serve hot with curd. You can garnish with coriander leaves and grated coconut.
This khichadi is usually flavoured with crushed peanuts, potato, green chillies, cumin, black pepper and curry leaves. Here is no need to add lots of spices. If you are making it for fast or vrat, use sendha namak instead of common salt. This khichadi is an easy and flavorful snack but you can take it as a full meal for lunch or dinner.
Sabudana has lots of starch as it is extracted from tapioca roots. So this needs proper tips and preparations otherwise it will become sticky and clumpy. Sabudana is a complete wholesome dish and can be served without any accompaniment but you can serve this with curd or chutney of your choice. So follow some tips to make this perfect.
Ingredients:
1 cup sabudana1 cup water
1 tbsp. ghee
1/2 tsp. cumin seeds
6-7 curry leaves
1 medium potato, diced in small pieces
2 tbsp. raw peanuts
1-2 green chilli (chopped)
½ tsp. black pepper powder
salt to taste
Instructions:
How to soak sabudana —
Place sabudana in a colander. Rinse it under running water until water turns clear. This is important to get rid of all the starch. Take sabudana in a large bowl and soak in 1 cup water for overnight.
To check if sabudana is soaked well, pick up a sabudana pearl and press in between your thumb and finger. It should easily pressed and smashed up.
If it have some hardness in between, sprinkle some water and give a quick stir and let it sit for 30 minutes. Sabudana soak all the water but if there is any water, drained out.
Making Khichdi –
Heat a pan roast peanuts on low flame till become crunchy.
Switch off flame and let’s cool roasted peanuts completely. Crush them in mortar-pestle or grinder. Keep aside.
Heat ghee in same pan. Fry diced potatoes on medium heat till cooked well. Remove from pan and keep aside.
Now add peanut powder and fried potatoes in sabudana bowl. Add salt and pepper powder. Mix well with the help of spoon. So that it is coated well with mixture.
Now switch on the same pan. Once ghee become hot, add cumin. When cumin splutters, add curry leaves and green chilli.
Fry for some seconds and then add sabudana mixture.
Mix everything well and cook until the sabudana become translucent and well coated.
Keep stirring occasionally. Do not cook it for a long time else it will become sticky.
Remove pan from heat. Serve hot with curd. You can garnish with coriander leaves and grated coconut.
Tips:
- Soak the sabudana overnight and rinse until water turns clear to get rid of the starch.
- Always add equal water amount to soak sabudana. If you are taking 1 cup sabudana then add 1 cup of water. A lots of water will make it clumpy and sticky.
- Do not cook sabudana for long time. It will become sticky.
- You may add turmeric powder and red chilli powder.
- You may add sugar to give some sweetness.
- You may add lemon juice and ginger.
- Use a nonstick pan or kadhai. Don’t use iron kadhai because sabudana will stuck and turn sticky.
- Replace the salt with sendha namak if you are making this sabudana khichdi for vrat of Navratra, Janmashtami or Shivratri.
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Is sabudana khichadi good for dieting
ReplyDeleteSabudana is very low in cholesterol and rich in energy. That's why people eat this dish during fasting. Sabudana is a great pre and post-workout meal.
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